Directions: In a four-quart Crock-Pot, pour in one bottle of giardiniera. Place the roast on top of the layer of giardiniera. Sprinkle the salad dressing mixture on top of the roast. Add the second bottle of giardiniera to the top of the roast. Cover Crock-Pot and cook on high for 8 to 10 hours. When fork tender, shred the roast in the Crock-Pot and allow it to combine with the other ingredients. Slice the baguettes in half and pile on the beef and giardiniera mixture. You may substitute a second bottle of mild giardiniera for the hot, if you prefer a milder sandwich.

We'll be back right after order has been restored here in the Omni Center.

That the universe was formed by a fortuitous concourse of atoms, I will no more believe than that the accidental jumbling of the alphabet would fall into a most ingenious treatise of philosophy - Swift

With three kids on three different soccer teams, we crockpot a lot. This week was barbequed chicken - much like the pulled pork recipe, only with chicken. The kids like to take it out of the crock and put in on a bun with cheese and put it under the broiler.

Originally posted by WhitebaconI tried a giardiniera at an authentic Chicago-style eatery once, it nearly melted my face off.

They have much milder ones.

We'll be back right after order has been restored here in the Omni Center.

That the universe was formed by a fortuitous concourse of atoms, I will no more believe than that the accidental jumbling of the alphabet would fall into a most ingenious treatise of philosophy - Swift

Last weekend we bought a slab of baby back ribs, cut them into chunks of 2 bones each, laid them on the bottom of the crock pot, poured in just under a 2-liter bottle of Orange Crush, and cooked for 8 hours on low heat. Drain the pot, pour a bottle of BBQ sauce over the meat, cook for one more hour on low. Serve with cornbread.

- 1 lamb shank (make sure it fits in the pot and put it in first so it's well covered)- 1 large can diced tomatos with all the liquid (use fresh ones if you want, but I save those for salads)- fill that large can 1/2 full of water and add it- 1 small can tomato paste- 2 handfuls each of carrots, potatos, and onions, diced to 1/2 inch pieces- 1/2 can chick peas- 2 handfuls of pistachios- 2 tbsp lemon or lime juice- 8-12 cardamom pods- EDIT: I almost forgot garlic. Throw in as much garlic as you can handle. I use 4-5 cloves, quartered.

As for spices, I taste the stew alot to get it right. I would guess I add about 2 tspn of dried masala and a tspn of salt at the beginning, and then add other things like tumeric, cumin and nutmeg bit by bit when the lamb has cooked and I start tasting it.

Before serving add some milk, cream, or creme fraiche if you want to thicken it up or you added too much hot stuff.

Use sankhe pakori as crouton/cracker substitutes for an extra awesome time.

(edited by samoflange on 23.9.09 2109)

(edited by samoflange on 23.9.09 2113)Lloyd: When I met Mary, I got that old fashioned romantic feeling, where I'd do anything to bone her.Harry: That's a special feeling.

Directions: In a four-quart Crock-Pot, pour in one bottle of giardiniera. Place the roast on top of the layer of giardiniera. Sprinkle the salad dressing mixture on top of the roast. Add the second bottle of giardiniera to the top of the roast. Cover Crock-Pot and cook on high for 8 to 10 hours. When fork tender, shred the roast in the Crock-Pot and allow it to combine with the other ingredients. Slice the baguettes in half and pile on the beef and giardiniera mixture. You may substitute a second bottle of mild giardiniera for the hot, if you prefer a milder sandwich.

We had this one this weekend. It was grrrrrrrrrrrreat!

I used one giardiniera with a more olive oil base, and one with a water/vinegar base - I think if I had had two of either it wouldn't have worked quite as well.

I also struck out on the proper bread, opting for kaiser rolls (Germany is CLOSE to Italy!)

I'm not sure what I'll try next - it will depend on what's on sale whenever I finally get to the supermarket.

Originally posted by StaggerLeeI made good old simple Pinto beans and Ham yesterday. had half of a ham left over from the weekend. It went great.

I think I'm down to just one ham in the freezer now I buy them on super sale and then we turn them into about 3-5 meals. Usually:

Ham DinnerLeftover Ham DinnerSplit Pea (made with the bone and leftover ham, and I found there is actually such a thing as Split Pea with too much ham, it gets stringy and more like pea/ham pate)Beans and Hamand often one more Ham dinner or Spit Pea from frozen slices.